Double Blueberry Muffins

Votes: 3

Time: 1 hour 16 minutes
Complexity: easily
Quantity: 12 pcs.

These fantastic muffins will captivate you with their rich, double-blueberry flavor. Unlike other similar muffins, this recipe uses both whole berries and blueberry puree made from mashed berries. You can use fresh or frozen blueberries, thawed first. The berry puree not only imparts a wonderful flavor to the muffins but also makes them incredibly soft and moist inside. And the delicious cinnamon sugar crust pairs perfectly with the texture of the berry-filled muffin. These muffins are quick to make and made with simple ingredients. They're sure to become your favorite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g butter, softened at room temperature
1 tbsp. + 2 tbsp. sugar
2 eggs
1 tsp vanilla extract
2 tsp baking powder
1/4 teaspoon salt
2.5 cups fresh or frozen blueberries, thawed
2 cups of flour
0.5 cups of milk, whole or 1%-2% fat
1/4 teaspoon cinnamon

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Grease a metal muffin tin or line the muffin cups with paper liners. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add 1 cup of sugar and beat again. Add the eggs, vanilla, baking powder, and salt and beat until combined. In a shallow bowl, mash 3/4 cup of blueberries with the back of a fork. Add to the batter and mix.
Reduce mixer speed, add 1/2 cup flour, then 1/2 cup milk, and mix. Repeat with the remaining flour and milk. Using a spatula, fold in the remaining 1 3/4 cups whole blueberries, distributing them evenly throughout the batter. In a separate small bowl, combine the remaining 2 tablespoons sugar and cinnamon. Using an ice cream scoop or large spoon, spoon the batter into muffin tins, filling them three-quarters full. Sprinkle with cinnamon and sugar and bake until the muffins are golden brown and puffed, 25-30 minutes. Cool in the pans for at least 30 minutes. Then, turn out.

Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU

Categories:

recipe / Mixer / Breakfast / Desserts / Cupcakes, biscuits / / American cuisine

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